- 2 tbsp olive oil
- 3 cans of whole peeled tomatoes
- 1 yellow onion chopped
- 2 carrots chopped
- 4 cloves garlic, peeled and left whole
- 1 tsp crushed red pepper flakes
- 1 quart chicken broth
- 10 basil leaves
- salt & pepper to taste
1. combine all in a slow-cooker and cook on low for 5-6 hours
2. puree in blender or with immersion blender until smooth
3. add 1 cup of cream (optional) for a creamier soup!
3. garnish with some fresh parmesan and maybe some grilled cheese...mmm...